Creamy Ricotta Tomato Beef Rigatoni
Rich, hearty, and incredibly creamy, this Creamy Ricotta Tomato Beef Rigatoni combines tender pasta, seasoned ground beef, tomato sauce, ricotta, Parmesan, and cream for an easy comfort-food dinner.Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 6Course: Main CourseCuisine: Italian-InspiredIngredients1 lb rigatoni pasta1 lb ground beef1 tablespoon olive oil1 small onion, diced3–4 garlic cloves, minced2 tablespoons tomato paste1 (14–15 oz) can crushed tomatoes1 (15 oz) can tomato sauce1 cup ricotta cheese½ cup heavy cream½ cup freshly grated Parmesan cheese1 teaspoon Italian seasoning¼ teaspoon red pepper flakes, optionalSalt and black pepper, to tasteFresh basil or parsley, for garnishExtra Parmesan, for servingInstructionsCook the rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve about 1 cup of pasta water, then drain.Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease if necessary.Add the aromatics: Stir in the diced onion and cook until softened. Add the garlic and cook for about 30 seconds until fragrant.Make the tomato sauce: Stir in the tomato paste, then add the crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Reduce the heat and simmer for 5–8 minutes.Make it creamy: Lower the heat and stir in the ricotta, heavy cream, and Parmesan until the sauce becomes creamy and well combined.Add the pasta: Stir the cooked rigatoni into the beef and tomato sauce. Toss until evenly coated. Add a splash of reserved pasta water if the sauce is too thick.Serve: Taste and adjust the seasoning. Serve hot with fresh basil or parsley and extra grated Parmesan.TipsCook the rigatoni only until al dente so it doesn't become too soft in the sauce.Whole-milk ricotta gives the sauce a richer, creamier texture.Keep the heat low after adding the ricotta and cream.Add spinach, mushrooms, or bell peppers for extra vegetables.For more heat, increase the red pepper flakes.Add shredded mozzarella on top for an extra-cheesy finish.StorageStore leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk, cream, or water to loosen the sauce.Serving SuggestionsServe your Creamy Ricotta Tomato Beef Rigatoni with garlic bread, Caesar salad, roasted broccoli, or a simple green salad for a complete meal.